Honing

One of the most important parts of knife matanence is honing . Honing is basically the same idea as sharpening but with the goal of removing less steel. One major misconception around honing is that people think that it is the straighiting out of a rolled edge witch is rairly the case. Most of the time the hone isent realigning the edge it is removing the small amount of deformed steel that is in the very apex of the edge, making the edge crisp and clean and restoring its sharpness. Most households have a hone in the kitchen, one that came with there knife set. We recommend spending a little extra and getting a ceramic hone. Ceramic hones are less aggressive than the typical hardened steel hones. Ceramic hones also come in different grits ranging from 1000 to 3000 grit so you can choose you level of steel removal.